Cherry pudding slices with butter crumbles

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat, take them out. Melt 375 g butter at low heat. Mix 475 g flour, 250 g sugar, roasted almonds and 1 packet of vanillin sugar in a bowl. Add the liquid butter and knead into thick crumbles using the dough hooks of the hand mixer. Sprinkle 25 g flour on top and shake again, let it cool down. Stir 150 ml milk and pudding powder until smooth.

2. 2

   Bring 600 ml milk and 100 g sugar to the boil, remove from heat and stir in the pudding powder. Put back on the stove and cook for at least 1 minute while stirring. Cover the surface of the pudding directly with foil, allow the pudding to cool. Wash the cherries, drain well, remove the stalks and pit. Cream 250 g soft butter, 200 g sugar, 1 sachet vanilla sugar, lemon zest and salt with the whisks of the hand mixer. Stir in 4 eggs one after the other, alternating with the starch. Mix 250 g flour and baking powder and stir in briefly. Put the sponge mixture into a greased, floured fat pan of the oven (inside 36 x 41.5 cm, 3-3.5 cm deep) and smooth it down. Dab cherries dry with kitchen paper and carefully mix into the jam. Use a tablespoon to spread on the dough. Mix the sour cream and 3 eggs with the whisk of the hand mixer. Stir the pudding 1x briefly with the whisks of the hand mixer so that no lumps form.

3. 3

   Mix 250 g flour and baking powder and stir in briefly. Put the sponge mixture into a greased, floured fat pan of the oven (inside 36 x 41.5 cm, 3-3.5 cm deep) and smooth it down. Dab cherries dry with kitchen paper and carefully mix into the jam. Use a tablespoon to spread on the dough. Mix the sour cream and 3 eggs with the whisk of the hand mixer. Stir the pudding 1x briefly with the whisks of the hand mixer so that no lumps form. Then gradually mix the sour cream with the lukewarm pudding. Spread the pudding cream glaze over the cherry jam. Sprinkle with crumbles. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-55 minutes on the middle shelf. Let the cake cool down in the fat pan, dust with icing sugar and cut into pieces. Whipped cream tastes half stiff

4. 4

   Then gradually mix the sour cream with the lukewarm pudding. Spread the pudding cream glaze over the cherry jam. Sprinkle with crumbles. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-55 minutes on the middle shelf. Let the cake cool down in the fat pan, dust with icing sugar and cut into pieces. Whipped cream tastes half stiff

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
460 kcal

CARBS
54 g

FATS
24 g

PROTEINS
6 g